Persian Recipes
Eshkaneh
(Onion Soup)
Serves :
Ingredients:
300 g onions, sliced thinly
75 g ghee
75 g plain flour
115 g finely chopped walnuts
3 g turmeric powder
1.2 litre water
115 ml lemon juice
115 g brown sugar
10 g salt
3 g freshly ground black pepper
2 eggs
Nano Dok for garnish
Method:
Heat a little ghee in a casserole dish on HIGH for 2 minutes. Add half of onion slices and cook on HIGH for
8 minutes until brown. Remove and keep aside for garnishing. Take remaining ghee along with the rest of the onions. Cook on HIGH for 4 minutes. Stir in flour and cook on HIGH for 3 minutes until flour is golden. Add walnuts and turmeric powder, and stir. Cook on HIGH for 10 to 20 seconds. Stir in water and cook on HIGH for 6 minutes until thickened and bubbling, stirring after every 2 minutes. Cover and simmer on MEDIUM for 10 minutes. Add lemon juice, sugar, salt and pepper to taste. Cover and simmer on MEDIUM for 2 minutes. Beat the eggs lightly and pour into the dish slowly, stirring gently until eggs set in shreds. Garnish with reserved browned onions and Nano Dok.
Khoreshe Alu (Prune and Meat Sauce)
Serves :
Ingredients:
750 g boneless lamb or beef
60 g onions, chopped
15 g ghee or oil
3 g turmeric powder pinch cinnamon powder 340 ml water
10 g salt
3 g freshly ground black pepper
225 g prunes
10 ml lemon juice
15 g brown sugar
Method:
Trim meat and cut into 2 cm (3/4 inch) cubes. Keep aside. Combine onions and oil in a casserole dish and cook covered on HIGH for 3 minutes. Add meat, turmeric powder and cinnamon. Cook on HIGH for 6 minutes, stirring after every 2 minutes. Add water, salt and pepper. Cover and cook on MEDIUM for 25 minutes. Rinse prunes if necessary and add to meat with lemon juice and sugar. Cook on MEDIUM for 25 minutes till meat is tender. Serve hot with chelou.
Kukuye Sibzamini
Kukuye Sibzamini (Potato Omelet)
Serves :
Ingredients:
500 g potatoes
120 g onions, grated
5 g turmeric powder
10 g salt
3 g freshly ground black pepper
6eggs 60 g ghee
Method:
Place potatoes in a deep casserole dish and cook on HIGH for 10 minutes. Remove skins and mash well. Blend in onions, turmeric powder, salt and pepper. Leave until cold. Beat the eggs and stir gradually into potato mixture. Blend thoroughly. Heat the ghee in a casserole dish on HIGH for 3 minutes. Pour in
English Cookbook
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